Endigia Gratinato

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Aug 25, 2015


Endigia Gratinato

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Endigia Gratinato
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Yield Servings
Author Chef Luke Palladino
Prep time 15 minutes
Cooking time 15 minutes
Total time 30 minutes


Fresh endigia (red Belgian endive) roasted in olive oil, rosemary and balsamic vinegar, then topped with grated Parmigiano and creamy Plugrá butter.


  • 6 spears endigia or Belgian endive
  • 2 tablespoons rosemary, chopped
  • 2 tablespoons thyme, chopped
  • 4 tablespoons saba or balsamic vinegar
  • 4 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • 2 cups heavy cream
  • 1 cup Parmigiano Reggiano, grated
  • 4 tablespoons Butter, cut into small pieces


  1. Preheat oven to 375°F.
  2. Cut the endigia in half lengthwise and place into a bowl.
  3. Top with 3 tablespoons of the olive oil, rosemary and saba or balsamic vinegar. Season with salt and pepper.
  4. Place endigia in a casserole so pieces fit snugly.
  5. Roast for approximately 20 minutes until golden and tender. Cool slightly.
  6. Pour cream over endigia, top with grated Parmigiano, then dot with butter.
  7. Place in oven until bubbly and golden brown. Serve warm.